Mexican Street Corn White Chicken Chili is a fun twist on classic chili, blending creamy white beans, tender chicken, and the bright, sweet flavors of Mexican street corn all in one bowl. It’s got the perfect mix of juicy corn, a hint of spice, and creamy textures that make every spoonful comforting and exciting at the same time.
I love making this chili when I want something cozy but different. The way the corn kernels pop against the soft beans and chicken is seriously addictive, and the touch of chili powder and cumin gives it a gentle kick without overwhelming the flavors. Adding a squeeze of lime on top is my favorite way to lift the whole dish even more.
This chili is perfect for a casual dinner with friends or a family meal that everyone will ask for again. I like to serve it with some warm tortillas or crunchy tortilla chips on the side, and a big dollop of sour cream or shredded cheese always makes it extra special. It’s easy to throw together, but the flavors feel like you spent hours cooking—one of those happy accidents I’m always grateful for!
Key Ingredients & Substitutions
Yellow Onion & Garlic: These build the flavor base. Yellow onions add a mild sweetness when cooked. If you prefer, white onion works too, though it’s a bit sharper.
Chicken: Cooked chicken breast is best for tender bites. Rotisserie chicken is an easy shortcut that saves time and adds good flavor.
Beans: Cannellini or great northern beans give creaminess, while pinto beans add earthiness and texture. You can swap any white beans for black beans if you like.
Corn: Fresh or frozen corn kernels both work great here. I love to lightly char fresh corn for a smoky hint, which fits the street corn theme.
Cheeses & Cream: Cream cheese and sour cream add richness and smooth texture. Monterey Jack melts beautifully, but white cheddar is a nice sharper option.
Spices: Cumin and chili powder give warmth, while smoked paprika adds subtle smokiness. Adjust cayenne to control heat.
How Can I Get the Creamiest Texture Without Breaking the Chili?
Adding cream cheese and sour cream makes this chili rich and smooth, but it needs care:
- Lower heat before stirring in cream cheese to prevent curdling.
- Soften cream cheese before adding — this helps it melt evenly.
- Stir gently and avoid boiling after adding dairy to keep texture silky.
I usually stir these in last and gently warm the chili so the cheese melts without separating. This keeps the dish creamy and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the chili evenly without sticking.
- Wooden spoon – great for stirring and scraping the bottom without scratching your pot.
- Chef’s knife – handy for dicing onions and chopping cilantro easily.
- Cutting board – keeps your workspace clean and safe while prepping ingredients.
- Measuring spoons and cups – useful for adding precise spice amounts and liquids.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey – a tasty way to use leftovers and add depth.
- Stir in a cup of fresh diced green chilies for extra mild heat and flavor.
- Add a handful of chopped roasted poblano peppers for smoky, earthy notes.
- Top with crumbled cotija cheese and a squeeze of lime to boost the authentic street corn vibe.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 3 cups cooked chicken breast, shredded or cubed
- 4 cups chicken broth
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 3 cups frozen or fresh corn kernels (thawed if frozen)
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack or white cheddar cheese
- 1/2 cup chopped fresh cilantro (plus extra for garnish)
- Juice of 1 lime
- Salt and pepper, to taste
How Much Time Will You Need?
This chili takes about 10 minutes to prep ingredients and 30 minutes to cook, including simmering. Overall, you’ll have a hearty meal ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Onion and Spices:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Then stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if you want heat). Cook everything for 1 minute, letting the spices get fragrant.
2. Add the Chicken, Beans, Corn, and Broth:
Pour in the cooked chicken, drained beans, and corn kernels. Add the chicken broth and stir gently to mix all ingredients. Bring the pot to a simmer.
3. Simmer to Enhance Flavors:
Lower the heat and let the chili simmer gently for 15-20 minutes. This helps all the flavors come together beautifully.
4. Make the Chili Creamy:
Turn the heat to low. Stir in the softened cream cheese and sour cream until the chili becomes smooth and creamy. Add the shredded cheese and chopped cilantro, stirring until the cheese melts well into the chili.
5. Final Touches and Serving:
Season the chili with lime juice, salt, and pepper to your taste. Serve it hot, garnished with extra cilantro and lime wedges. For a complete meal, offer warm tortillas or crusty bread alongside.
Can I Use Frozen Chicken for This Chili?
Yes! Just be sure to fully thaw the chicken before cooking or shredding. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Chili Ahead of Time?
Absolutely! It actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for 3-4 days. To reheat, warm gently on the stove or microwave, stirring occasionally for even heating.
Can I Swap the Cheese or Dairy Ingredients?
Yes! You can substitute cream cheese with Neufchâtel for lower fat, or use Greek yogurt instead of sour cream for a tangy alternative. Just add them off heat to prevent curdling.
